Elegant Beef Wellington

1. Prepare Beef Tenderloin

Tie the center-cut beef tenderloin at 1-inch intervals using butcher's twine and trim the ends for an even shape. Season generously with kosher salt and freshly ground black pepper.

2. Sear the Tenderloin

Heat 2 tablespoons of vegetable oil in a cast iron or stainless steel skillet over high heat until it's shimmering. Sear the tenderloin on all sides until well-browned and has a flavorful crust, about 10 minutes in total. While the tenderloin is searing, mix 2 tablespoons of prepared horseradish, 1 tablespoon of Dijon mustard, and 1 teaspoon of black pepper in a small bowl. Once the beef is seared, rub this horseradish-mustard mixture all over the tenderloin and place it in the refrigerator, uncovered, to cool.

3. Prepare Mushroom Duxelles

While the tenderloin chills, chop 1 pound of mushrooms in a food processor until they are finely minced. Melt 4 tablespoons of unsalted butter in a 12-inch skillet over medium heat, then add the chopped mushrooms. Cook the mushrooms until they release their moisture and begin to brown, about 12 minutes. Add 2 finely diced shallots and 2 teaspoons of minced fresh thyme leaves, cooking until the shallots are softened, about 2 minutes more. Pour in 1/2 cup of Cognac, scraping up any brown bits from the bottom of the skillet, and cook until the liquid has mostly evaporated, around 4 minutes. Stir in 1/2 cup of heavy cream and 2 teaspoons of soy sauce, cooking until the mixture thickens into a cohesive mass. Transfer this mushroom mixture to a bowl and let it cool in the refrigerator.

4. Sear Foie Gras

Season 4 ounces of fresh foie gras with salt and pepper. In a small skillet over medium-high heat, sear the foie gras for about 30 seconds on each side until well-browned. Add the rendered foie gras fat to the mushroom mixture and chill again.

5. Wrap Tenderloin

Lay out a sheet of phyllo dough on a piece of plastic wrap and shingle 1/4 pound of thinly sliced prosciutto over it. Spread the chilled mushroom mixture evenly over the prosciutto. Place the cooled tenderloin on top and use the plastic wrap to roll the phyllo dough and prosciutto around the tenderloin. Wrap this tightly and chill again to firm up.

6. Wrap in Puff Pastry

Dust your work surface with flour and roll out 14 ounces of thawed puff pastry into a rectangle large enough to envelop the tenderloin. Unwrap the phyllo-wrapped tenderloin and place it in the center of the puff pastry. Wrap the puff pastry around the tenderloin, sealing the edges and trimming any excess. Brush the entire pastry with a beaten egg to give it a beautiful golden finish. Chill the wrapped tenderloin once more.

7. Bake Wellington

Preheat your oven to 425°F (218°C). When ready to bake, score the pastry lightly with a knife for an elegant finish and sprinkle with coarse sea salt. Bake the Wellington for 35 to 45 minutes, until the pastry is golden brown and the tenderloin reaches your desired level of doneness.

8. Rest and Serve

Let the Wellington rest for 10 minutes to allow the juices to redistribute before slicing. Garnish with finely minced chives and a sprinkle of coarse sea salt for an exquisite presentation. Enjoy your perfectly crafted Beef Wellington.